The crust tastes so much like the pizza I remember from my childhood that I actually started craving soda when I eating. It’s just that good. When you take a bite of crust, you get that pizzeria chewy, bready bite.

It’s so good that deep down inside I wish I would have come up with the recipe. I didn’t though. My good friend, Karen, from Blackbird Bakery created a Gluten-Free Bread Blend, which is what I used to make the crust. Her pizza crust recipe is on the back of the package and it’s quite simple.
The recipe calls for active dry yeast, which I didn’t have on hand. Instead I used instant dry yeast which worked beautifully. A note about yeasted breads: the yeast needs some form of sugar to feed off of. Karen uses a very small amount of cane sugar to feed the yeast so that the dough will rise. It’s the 8th, and last, ingredient. The amount of sugar is so very small that it didn’t affect me at all.

At $8.99 a bag, Joe and I both found this to be a very frugal alternative to spending $30 on gluten-free take-out pizza. And, Joe loved the crust just as much as I did. In fact, he couldn’t tell it was gluten-free.

Karen did send me a bag of her Gluten-Free Bread Blend to try. But it was so good that I ordered a couple more bags. I’m a paying Blackbird Bakery customer now.

A note about the sauce – I made Tess’ “Sneaky Veggie” Tomato Pasta/Pizza Sauce the week before I made the pizza. I froze the sauce in pint mason jars, which is about the right amount for topping two pizzas. I always leave extra head space when freezing in jars as the sauce expands when it freezes. Too much sauce in the jar will cause the jar to crack.

Follow the instructions on the package of Blackbird Bakery Gluten-Free Bread Blend.

Bake and top the crust:

Bake the crust according to the package directions. I found that I needed about 9 - 12 minutes for the crust to bake instead of 15 - 20. All ovens bake differently so pay attention to your food while it's in the oven.

Once the crust is par-baked, carefully remove from the oven and top each with pizza with half of the sauce, cheese, sliced chicken breast, asparagus, and mushrooms.

Return to the oven for 5 - 7 minutes, until the cheese has melted and toppings are hot.

Carefully remove from the oven, let cool for a minute or two, slice, and enjoy!

Notes

I made the "Sneaky Veggie" Tomato Pasta/Pizza Sauce the week before and froze it in pint jars. This way I have lots of healthy pizza sauce on hand.

Amy!!!! I'm so blushing that you and Joe enjoyed the blend so much! Thank you for the LOVELY shout out and I can't wait to try your recipe---you're such an inspiration to me, so your words are truly heart felt. Thank you!!!!

Amy, I sent for the mix and made the crust and it really does taste good.
Something it might help people to know is that the recipe on the bag calls for extra glutinous rice flour for dusting the dough and parchment paper. I didn't have any on hand (or any other flour for that matter), and I think our local eggs might be larger than normal, so my dough was quite wet.
Dough with gums can be handled with wet hands, which I did, and even though it was a little misshapen, flat, and dark around the edges it still tasted really good.

About Amy

Living free of refined sugars and gluten since 2004 has allowed me to live a fulfilled, healthy life. My food cravings, migraines, and depression vanished and was able to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's delicious. I'll help you do the same.